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Peel and chop the onion and the garlic cloves. Heat olive oil in a medium-sized skillet and fry the onions and garlic for a minute. Quickly roast the almonds in a dry skillet.
Be sure to toss the almonds regularly to prevent them from burning.
Add the risotto rice and fry for about 5 minutes on medium heat. glaze the rice with the white wine. If white wine is completely absorbed in the rice, start adding a little vegetable stock at a time.
Do so until the rice is softened enough. In the meantime divide the romanesco into equal-sized florets.
Heat some more olive oil in a different skillet and bake the romanesco for 5 minutes. Put it all together in a medium-sized skillet and season with salt and pepper.
Serve in a deep dish and top it off with grated parmesan cheese. Sprinkle the almonds on top.